After making the Gianduja cake earlier today (see earlier post) I sat down to figure out what sort of icing would work with the cake. As I said in my earlier post, I used a recipe from Nigella lawson’s book, “How to be a Domestic Goddess” for the cake. However, I didn’t really like the sound of the dark chocolate ganache she recommended for the cake. It didn’t sound bad or anything, I mean how can “dark chocolate ganache” be bad, but it didn’t sound perfect to me (I have particular preferences. For instance, I always prefer buttercream frosting to cream-based frosting). Also, I didn’t have enough cream at home. So I decided to wing it, as it were. And this is what I came up with.
What you need:
Mortar and pestle (if you want to add toasted ground hazelnuts on top of the icing)
Spatula or knife to spread icing
A double boiler or a small bowl and a microwave
A food processor or stand-alone mixer OR 1 large bowl and a hand-held mixer or whisk.
100 g bar of good quality dark chocolate (at least 70% cocoa solids)
A few tablespoons of the heaviest cream you can find (in Canada you’ll have to settle for whipping cream which is about 38% I believe)
1/2 tsp vanilla essense
About a cup of icing sugar
1 1/3 stick of unsalted butter
Two handfuls of hazelnuts
There is a reason these measurements are so imprecise. I just sort of experimented. They say that cooking is an art-form because you can adjust ingredients and spices to taste, whereas baking is science. This is generally true I think, but frosting is a little more on the art side of the scale than baking a cake is. What I mean is you can have an adjustable frosting recipe. I find most frosting to be too sweet and creamy- I would prefer it to be more buttery and chocolately. I also like to put a lot of frosting on my cake 🙂 This is why I have listed approximate measures here.
Preparing the chocolate: Melt the chocolate in a double boiler or microwave.
Preparing the hazelnuts: Toast the hazelnuts in the oven at 375 farenheit (that’s 180 celsius) for about 10 minutes, tossing the nuts once during this time. Let them cool and then place them in a tea-towel and rub them against each other until they lose their skins. Then place them in a mortar and pestle and coarsely grind them. I suggested a mortar and pestle rather than a dry-grinder because this way you can make sure you break up all the nuts without reducing most of the nuts to a powder.
I began by putting about 3/4 cup of icing sugar into my food processor. I then processed it to get rid of any lumps. Next, I added the butter to this and processed it again, until it was a smooth, creamy mix. If you don’t have a processor just put the sugar and butter in a large bowl and use an egg-beater ( or whisk).
I tasted it at this point and felt it wasn’t sweet enough, so I added a little sugar and then a little more and a little more- until it was just right. I think each person’s desired level of sweetness differs, so this is a great way to make the icing just right for you! At this point, I added the vanilla essence and two tablespoons of heavy cream and gave the whole mixture a nice whirl in the processor. I made sure that the mixture was creamy and light at this point.
The next step was to add the chocolate. I spooned about 3/4 of the chocolate into the processor and processed it.
Upon tasting the icing it I found it needed more chocolate, so I added some more melted chocolate. I also added one more tablespoon of cream to the mix and gave the whole thing a few more whirls until everything was nicely mixed up and I had a smooth, creamy chocolatey frosting.
In the mean time, the Gianduja cake had been cooling on the dining table. I poured the icing at the centre of the cake and then spread it over the cake.
You can get angled spatulas that are great for spreading icing – since I didn’t have one, I used this:
Periodically, I rinsed off the extra icing on the knife in warm water and shook off the extra water. This made it easier to spread the icing.
I finally managed to spread the icing somewhat evenly over the cake. It didn’t matter that much if it wasn’t perfectly even because I was going to top it off with nuts. Finally, I sprinkled the toasted, crushed hazelnuts all over the cake.
Which my friends will be enjoying tomorrow when I have them over for tea! I already sneaked a piece though, and it was absolutely YUMMY! I recommend this recipe to anyone who likes chocolate and nuts and doesn’t like their desserts overly sweet.
I cannot stress this enough though, this icing tastes best when it’s warm. So reheat a cake slice in the microwave before you serve it.